Tofu – the quest for flavour
Sometimes, sauces and flavour just slip off the surface of tofu, or it just sits on the very surface, ne’er making it through. Freezing tofu, especially relatively soft tofu (Tofuman in Christchurch makes quite a soft wobbly tofu), makes the tofu spongey-like,and makes the texture totally different – check it out:
Also, it’s great to freeze the last pieces of tofu when you get a big box (bulk buying = cheaper tofu, dontcha know), so they don’t go off too quick. You want to freeze it for a good few days, the older and longer you freeze, the bigger the holes and the dryer the tofu ends up being once defrosted.
Anyway, how to make the most of this flavour-sponge? Well, one way is this thai-style (erm, don’t wuote me on that) red curried tofu, but for summer, I’ve made it not in a soup formation and added a weird twist (namely, the flat parsely, but don’t worry if you can’t find any)
Red curry tofu stir fry
a rough guide, since frozen tofu changes weight!
Chop your defrosted frozen tofu into one inch cubes or strips, just make sure they’re sort of thick or they may fall apart a bit. Chop up some spring onion into diagonal strips, and chop up some flat parsely, keeping them separate. Smash some cloves of garlic and chop roughly, then slice 1-2 thin slices ginger.
Heat some cooking oil on medium heat in a large frypan or wok, and add tofu, a pinch of salt, some pepper, and about 1 Tbs red curry paste + 1 Tbs tomato sauce or paste to piece to each cup-sized block of tofu (or around there :P). Mix to coat the tofu, and cook for approx two minutes before tossing to unstick, then add garlic and let cook another minute on the other side. Add a splash of water, and let steam evaporate before adding spring onion and flat parsely, reserving some spring onion for garnish. Cook until the parsely wilts, turn off heat, and dish up, garnishing with uncooked spring onion.